These healthy Baked Boneless Pork Chops have a fun twist — a caprese filling! Spice up your stuffed pork chops with pesto, tomatoes, and mozzarella. Easy, fun, and tasty family dinner.
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4 Ingredient Oven Baked Pork Chops
Instead of just making baked pork chops, I wanted to mix it up a little, and put my own spin on this healthy dinner recipe.
I took nice, thick, lean boneless pork chops, and sliced them about 80% through, giving them a “pocket.”
To keep these fresh for spring and summer, I used mozzarella, tomatoes, and a bright and fresh homemade basil pesto. Save time by using your favorite jarred pesto — but if you’ve never made it at home, I urge you to try it! It takes minutes and is so packed with fresh basil flavor.
Rub a little olive oil on the outside to help them brown, and rub them down with salt, pepper and paprika. This takes about 10 minutes and then the boneless pork chops are ready to pop in the oven!
How long to Bake Boneless Pork Chops?
I adore dinners that are baked, like these stuffed pork chops. Just a few minutes to prepare, and they they are totally hands-off while they bake.
I use this tutorial with great details on how to bake pork chops of varying thicknesses — so if you have thinner (or thicker!) chops, head on over here and ready more about the best baked pork chops.
My Sharp Superheated Steam Countertop Oven is my super-smart dinner companion. No preheating required, and it bakes about 1/3 faster than a conventional oven, meaning these can go from the refrigerator, to the oven, and onto the table in less than 25 minutes.
These pork chops come out perfectly browned after only 15 minutes of grilling. The superheated steam means that leaner meats, like chicken breasts and these pork chops stay moist, and the convection means meats and casseroles still brown.
If you’re baking boneless pork chops in a regular oven, they will take 20-22 minutes, depending on whether or not you add a filling. With these caprese filling, they were perfect on 450º F after 22 minutes.
How to Serve Caprese Stuffed Pork Chops
These pork chops are so flavorful, I kept our side dish super simple and served them with an easy arugula salad.
If you’re looking to add a bit more to the family table, try:
Other Healthy Pork Recipes:
- Cuban Pork Ropa Vieja, by Sunkissed Kitchen
- Sunkissed Pork Tenderloin, by Sunkissed Kitchen
- Stuffed Pork Tenderloin, by Cooking LSL
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Baked Boneless Pork Chops
Ingredients
- 4 pork chops boneless, thick
- 4 tablespoons pesto
- 4 slices mozzarella cheese
- 1 tomato sliced thinly
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- black pepper to taste
Instructions
- Use a sharp knife to cut pork chops down the middle about 80% of the way, leaving a flap that opens for a filling.
- Drizzle chops with olive oil, and rub with salt and spices.
- Fill each pork chop with a tablespoon of pesto, a slice of mozzarella cheese, and a couple slices of tomatoes.
- Add pork chops to a baking tray, and bake in the Sharp Superheated Steam Countertop Oven for 15 minutes on the Broil/Grill function at 450º F.
- Alternatively, preheat oven to bake on 450º F, and bake pork chops for 20-22 minutes.
Oh la la! This sounds so fancy!! I haven’t considered making pork chops like that, but I am inspired by your recipe. It seems simple yet totally full of flavour. I will give this a go, yum and thanks for sharing!! Cheers
Simple but full of flavor!
What a delicious recipe for pork chops! So juicy and flavorful! 🙂
These pork chops look delicious and I love the stuffing. Also, I gotta say that it is getting close to grilling season and I can’t wait to get some pork chop grilling on that Weber. This looks like it might be a great recipe to try on the grill.
The caprese filling is genius and totally delicious! Even my picky kids were eating it and enjoying every bite. Definitley going into our regular rotation, thanks!
Oh my, these pork chops look amazing! So flavorful, looks like that marinade definitely did its job.
This was very good! Fresh and simple. I used granulated garlic with the paprika. Served with simple greens, toasted pine nuts and EVOO. On the table in 30 minutes. I used mozzarella (that’s what I had on hand), not fresh. Can’t wait to make again with fresh mozzarella. This is a keeper!